Low Sugar Vegan Rugelach

Total time2 hr 5 min

Prep time40 min

Cook time25 min

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Ingredients

24 servings

For the dough

1 cup vegan butter, cold and cut into ½-inch cubes
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
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8 oz vegan cream cheese, cold
2 cups all-purpose flour
¼ tsp salt

For the filling

½ cup walnuts, finely chopped
⅓ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp ground cinnamon
½ cup raisins, finely chopped
3 tbsp apricot jam

For brushing

2 tbsp plant-based milk
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

Instructions

1
Beat the cold vegan butter and cold vegan cream cheese together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until just combined, about 1 minute — the mixture should look slightly lumpy, not smooth. Add the flour and salt and mix on low speed until the dough just comes together and pulls away from the sides of the bowl, about 1–2 minutes. Do not overmix.
2
Turn the dough out onto a lightly floured surface and divide it into 3 equal portions. Flatten each into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, until firm.

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